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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Chiffon Durian Cake Serves 4
Cake flour (Cake Flour) 60 gr (type 8 flour) Durian flesh 50 gr Chicken eggs 3 pieces Unsweetened fresh milk 30 ml Cream of tartar 1/8 teaspoon Cooking oil 20 ml Salt 1/8 teaspoon Sugar 50 gr
How to choose good durian
- Shape: Fruits that are slightly irregular in shape will be of better quality than those that are round and large.
- Stem: Choose fruits with fresh stems that have a strong aroma. You can gently press the stem with your finger; if it feels wet, the stem is still fresh.
- Durian spikes: Choose fruits that have fresh, green, hard spikes that are well spread out.
- Durian segments: Naturally ripened durian is easy to separate, with a shiny yellow color, chewy, smooth, and rich. In contrast, chemically ripened durian is difficult to separate, often has a fibrous texture, and a pale yellow color.
- Aroma: Naturally ripened durian has a strong aroma that can be smelled from a distance. Chemically ripened durian lacks the characteristic strong smell, sometimes having no aroma at all.
Required tools
Oven, egg beater, bowl, whisk, 20cm chiffon mold
How to make Durian Chiffon Cake
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Mix the egg mixture
Add 3 egg yolks, 10gr sugar, and 20ml cooking oil into the bowl and stir well until dissolved.
Next, add 50gr of durian flesh and continue to stir until well combined.
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Mix the flour
Continue to add 30ml of unsweetened fresh milk, 60gr cake flour sifted finely, and 1/8 teaspoon of salt into the egg mixture and stir until the mixture is smooth.
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Whipping Egg Whites
Place 3 egg whites and 1/8 teaspoon of cream of tartar into a large bowl. Use a hand mixer to beat on low speed until the eggs become foamy like soap.
Divide 40g of sugar into 3 portions, gradually adding each portion one at a time until dissolved. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.
When adding the final portion of sugar to the eggs, increase the mixer speed to high, and beat the eggs until they are soft and fluffy, have a creamy texture, and the mixture is sticky, glossy, and smooth. Lift the whisk to form peaks that bend downwards to indicate doneness.
Note:- Divide the sugar into 2 or 3 portions and add them gradually, a little at a time. Avoid adding all at once.
- Egg whites should be at room temperature before whipping.
- It’s best to use fresh eggs, and the whites should not have any impurities such as yolk or grease; otherwise, the egg whites will not whip properly.
- You can add vinegar or lemon juice to help the egg whites whip faster, but use in moderation; otherwise, the cake will have a different flavor. For safety, it’s recommended to use cream of tartar.
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Complete the cake batter
Divide the whipped egg whites into three parts. First, add one part of the egg whites to the flour mixture, then use a whisk to gently fold all the ingredients together.
Next, pour the mixed batter into the remaining whipped egg whites, using a flat whisk to gently mix the batter from bottom to top. Bring the whisk down to the bottom of the bowl, lift the heavy ingredients up and fold them over to the side (scooping and flipping from the bottom up). Continue this process until the mixture becomes smooth.
Tip:- Be sure to fold gently to avoid breaking the air bubbles, which will prevent the cake from rising.
- If you are not confident in the folding technique, you can use a whisk to mix the batter gently in one direction. This helps minimize the breaking of air bubbles in the mixture.
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Pour into the mold and bake
Preheat the oven to 150 degrees Celsius for 15 minutes.
Next, pour the cake batter into the chiffon mold and bake at 150 degrees Celsius for 40 – 45 minutes.
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Finished Product
The fragrant durian chiffon cake has a light, fluffy, and smooth texture, with a sweet and fatty taste characteristic of durian. You are sure to love it after tasting!
Successful execution tips
- If you want to decorate the cake, you should use light creams such as: fresh cream, whipping cream, topping cream, or buttercream. Do not place too many items on the cake, as this will make the cake heavy and cause it to collapse.
- When whipping egg whites, you should whip them to just the right stiffness. This step will greatly influence the fluffiness of the cake.
- When taking the cake out of the oven, place a cloth on the table and drop the cake pan from a height of 30cm onto the table. Do this 2 – 3 times. Although the cake will slightly collapse, this action will help the moisture in the cake escape more quickly, and the cake will not continue to collapse when inverted to cool.
- Invert the cake onto a rack elevated for 1 – 2 hours to allow steam to escape easily.
- When removing the cake from the pan, use a thin-bladed knife to separate the cake. The thinner the knife, the easier it will be to separate and the less it will affect the cake.
How to store the cake
- Let the cake cool completely, then use a plastic bag to wrap it tightly or a covered container to store the cake. Note, do not wrap it too tightly as this will cause the cake to collapse.
- Store at room temperature if it is cool (below 20 degrees Celsius) or in the refrigerator’s cool compartment and use within 3 days.
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Wish you success in making the delicious, creamy durian chiffon cake for the whole family to enjoy this weekend!
*Refer to the recipe and images from the YouTube channel Apron
